I bought a pint of blueberries about two weeks ago that was magically on sale. I was so excited to see fruit on sale this time of year I bought three pints. So it’s been two weeks now, and after freezing the other two pints, my boyfriend has been inquiring as to what will happen to the third. I sort of started a fight with him this morning for no particular reason other than I was being moody so I thought I’d make it up with something yummy. I often find forgiveness with delicious food.
People go blueberries when I bring in this bread to work. I think it’s the aspect of something with fruit in it. I used 6oz chobani plain greek yogurt but any kind will do, or sour cream even. It’s pretty flexible with what you happen to have in your fridge at the time. So buy some frozen/fresh blueberries and bake something yum!
Can I use frozen blueberries instead of fresh ones?
Absolutely! Frozen blueberries work just as well in this recipe. Simply thaw them slightly and toss them with the flour before folding them into the batter.
Can I substitute Greek yogurt with sour cream?
Yes, you can substitute Greek yogurt with an equal amount of sour cream. The result will be equally delicious, as both ingredients provide moisture and a tender crumb.
How should I store the Lemon Blueberry Loaf?
Store the loaf in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for up to three days or refrigerated for up to one week.
Can I freeze the Lemon Blueberry Loaf?
Certainly! The loaf freezes well. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before enjoying.
Lemon Blueberry Loaf
Ingredients
- 1 1/2 cups + 1 tablespoon all-purpose flour to toss blueberries in
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 serving plain greek yogurt these usually come in 6oz or 7oz packages
- 1 cup of sugar
- 3 extra-large eggs
- 2 teaspoons grated lemon zest approximately 2 lemons
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 pint blueberries fresh or frozen (approx 2 cups)
Lemon Glaze
- 1 cup powdered sugar
- 1 tbsp fresh lemon juice
- 1 tbsp milk
Instructions
- Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla, and oil. Slowly whisk the dry ingredients into the wet ingredients. Toss the blueberries with the remaining tablespoon of flour, and fold them gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean. Mine took about an extra 10 minutes.
- Wait till the loaf is cooled in the pan, before moving to a wire rack and drizzling with lemon glaze (mix all ingredients together until smooth).
Lemon Blueberry Loaf
Ingredients:
- 1 1/2 cups + 1 tablespoon all-purpose flour (to toss blueberries in)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 serving plain greek yogurt (these usually come in 6oz or 7oz packages)
- 1 cup of sugar
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 pint blueberries, fresh or frozen (approx 2 cups)
Lemon Glaze
- 1 cup powdered sugar
- 1 tbsp fresh lemon juice
- 1 tbsp milk
Directions:
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla, and oil. Slowly whisk the dry ingredients into the wet ingredients. Toss the blueberries with the remaining tablespoon of flour, and fold them gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean. Mine took about an extra 10 minutes.
Wait till the loaf is cooled in the pan, before moving to a wire rack and drizzling with lemon glaze (mix all ingredients together until smooth).
